These Brown Sugar Rhubarb Cookies are everything I adore about spring baking—sweet, just the right amount of tart, and delightfully soft with a buttery crumb. If you’ve never paired rhubarb with brown sugar in cookie form, you’re in for an unexpected treat. These cookies bring together the warmth of cinnamon, the richness of brown sugar, and the subtle tang of rhubarb in one perfect bite.
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What Are Brown Sugar Rhubarb Cookies?
Brown Sugar Rhubarb Cookies are a soft and chewy drop cookie that celebrates the brief but magical rhubarb season. Unlike traditional crisp cookies, these are fluffy and tender, thanks to a balanced mix of butter, brown sugar, and a touch of baking powder. Finely diced rhubarb is folded into the dough, offering a pop of tartness that makes each bite utterly addictive.
Why You’ll Love This Recipe
Oh friends, let me count the ways…
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Unique and Seasonal: Rhubarb doesn’t usually get a cookie spotlight, but it absolutely shines here!
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Soft and Chewy Texture: The combination of butter, brown sugar, and egg gives you cookies that are anything but dry.
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Perfectly Balanced: The sweet warmth of cinnamon pairs beautifully with the tart rhubarb.
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Quick and Easy: From start to finish, you’re looking at just 24 minutes! Hello, weeknight baking win.
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Freezer-Friendly: Bake now, enjoy later—these cookies freeze like a dream.
What Do Brown Sugar Rhubarb Cookies Taste Like?
Imagine the comforting taste of a warm cinnamon cookie, mellowed by brown sugar and brightened with bursts of tangy rhubarb. The edges are lightly golden, the centers are soft and cakey, and every bite has a surprise of flavor. The rhubarb isn’t overpowering—it adds the perfect punch.
Benefits of This Recipe
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Seasonal Eating: A delicious way to enjoy one of spring’s most unique crops.
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Kid-Friendly: Mildly sweet and fun to make—kids love scooping the dough!
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Simple Ingredients: No fancy flours or extracts—just pantry staples and fresh rhubarb.
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Make-Ahead Option: These store beautifully for days or can be frozen for a month.
Ingredients You’ll Need
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1 cup light brown sugar
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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1 large egg
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1 3/4 cups all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1 cup finely diced rhubarb
Tools You’ll Need
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Mixing bowls
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Electric hand or stand mixer
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Measuring cups and spoons
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Rubber spatula
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Parchment paper
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Baking sheet
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Cooling rack
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1-inch cookie dough scoop (optional, but helpful!)
Ingredient Additions & Substitutions
Additions:
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Chopped walnuts or pecans: Add a nutty crunch.
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White chocolate chips: A creamy contrast to rhubarb’s tang.
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Orange zest: For a citrusy lift.
Substitutions:
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Frozen rhubarb: Just thaw and pat dry before adding.
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Unsalted butter: Totally fine—just add a pinch more salt.
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Gluten-free flour blend: Works well here if it’s a 1-to-1 baking mix.
How to Make Brown Sugar Rhubarb Cookies
Step-by-Step Instructions
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Preheat oven to 375°F and line a baking sheet with parchment paper.
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Cream the base: In a large bowl, beat together the brown sugar, softened butter, vanilla extract, and egg using an electric mixer until light and fluffy.
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Add dry ingredients: Mix in the flour, cinnamon, salt, baking soda, and baking powder. Beat until a thick dough forms.
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Fold in rhubarb: Add the finely diced rhubarb and beat again until evenly distributed. The dough will be soft and slightly sticky.
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Scoop the cookies: Use a 1-inch cookie scoop to form balls and place them on the baking sheet about 2 inches apart.
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Bake: Bake for 12-14 minutes or until the cookies are set and lightly golden on the edges.
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Cool: Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
What to Serve With Brown Sugar Rhubarb Cookies
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A cold glass of milk or hot chai latte
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Vanilla ice cream (yes, cookies and ice cream!)
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Drizzle with honey or a cinnamon glaze for a little extra flair
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Serve alongside a fruit salad for a spring-themed dessert plate
Tips for Perfect Cookies
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Chop rhubarb finely: Larger chunks can release more water, making the dough soggy.
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Check your dough consistency: If your rhubarb is very juicy, you might need to add 1-2 more tablespoons of flour.
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Don’t overbake: You want these cookies to stay soft and chewy—not dry!
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Use parchment paper: It helps the cookies bake evenly and makes cleanup a breeze.
How to Store
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Room Temperature: Store in an airtight container for up to 3 days.
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Freezer: Freeze baked cookies in an airtight container or zip-top bag for up to 1 month. Thaw at room temperature or warm in a low oven for a fresh-baked feel.
Frequently Asked Questions
Can I Use Frozen Rhubarb in These Cookies?
Yes! Just thaw it completely and pat it dry with paper towels to avoid adding excess moisture to the dough. Frozen rhubarb works great—especially when fresh isn’t in season.
Can I Make the Cookie Dough Ahead of Time?
You bet. This dough holds up beautifully in the fridge for up to 24 hours. Let it sit at room temperature for about 10 minutes before scooping and baking.
Are These Cookies Very Sweet?
They’re gently sweet, thanks to the brown sugar, but the rhubarb keeps things from tipping too far into sugary territory. If you’re after a sweeter cookie, try sprinkling a little coarse sugar on top before baking!
Can I Make Them Gluten-Free?
Absolutely! Use your favorite 1-to-1 gluten-free baking blend, and be sure your baking soda and powder are certified gluten-free too. The texture stays soft and chewy!
What’s the Best Way to Store These Cookies?
Once baked and cooled, keep them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer for up to 1 month—they thaw beautifully.
Can I Freeze the Cookie Dough Instead of Baking Right Away?
Yes! Scoop the dough into balls and freeze them on a tray. Once solid, transfer to a zip-top bag. Bake straight from frozen—just add 1–2 extra minutes to the bake time.
Can I Use Margarine Instead of Butter?
Technically yes, but you’ll lose a little bit of that rich flavor and soft texture. Butter gives the cookies their signature cozy taste!
Can I Add Other Flavors or Mix-Ins?
Definitely! Try folding in white chocolate chips, chopped walnuts, or a little orange zest for a fun twist.
Can I Make These Cookies Egg-Free?
You can try using a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) as a substitute. The cookies may be slightly denser but still tasty!
Can I Make These into Cookie Bars Instead?
Yes! Press the dough into a greased 8×8-inch pan and bake at 350°F for 18–22 minutes or until golden and set in the center. Let cool before slicing into squares.
In Summary
These Brown Sugar Rhubarb Cookies are the cozy spring treat you didn’t know you needed. With their soft centers, warm cinnamon flavor, and sweet-tart rhubarb bits, they’re just as perfect for an afternoon snack as they are for a weekend brunch table. I promised you versatile, and here’s proof!
If you loved this recipe, check out more rhubarb-inspired delights:
Let’s Bake Together!
Tried these cookies? I’d love to see your creations! Leave a review below and tag your photos on Pinterest so we can share our rhubarb adventures together.
Whether you’re a rhubarb lover or just rhubarb-curious, these cookies are a gentle, sweet introduction to this underappreciated veggie. Give them a try—you’ll be baking them all season long!
Let me know if you’d like this turned into a downloadable printable or formatted for email next!
Print
10 Delightful Brown Sugar Rhubarb Cookies for Spring Joy
- Total Time: 24 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Sugar Rhubarb Cookies are soft, chewy, and packed with the cozy flavors of brown sugar and cinnamon—balanced beautifully by the tart pop of fresh rhubarb. A unique springtime treat that’s ready in under 30 minutes and freezer-friendly too! Whether you’re baking for a brunch table or just want a sweet afternoon snack, these cookies are anything but boring!!
Ingredients
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1 cup light brown sugar
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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1 large egg
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1 3/4 cups all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1 cup finely diced rhubarb
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, beat brown sugar, softened butter, vanilla, and egg using an electric mixer until light and creamy.
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Add flour, cinnamon, salt, baking soda, and baking powder. Mix until a soft dough forms.
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Fold in the finely diced rhubarb and mix until evenly combined.
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Scoop dough using a 1-inch cookie scoop (or tablespoon) and place on prepared baking sheet, spacing about 2 inches apart.
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Bake for 12–14 minutes, or until the edges are lightly golden and centers are set.
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Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
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Depending on how juicy your rhubarb is, you might need to add a little extra flour to firm up the dough—start with 1–2 tablespoons if it feels too wet.
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These cookies freeze beautifully! Store in an airtight container or zip-top bag for up to 1 month.
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Want to add a twist? Stir in chopped walnuts, white chocolate chips, or a bit of orange zest for an extra layer of flavor.
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For best results, dice the rhubarb very finely so it blends evenly and doesn’t release too much moisture.
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Equipment
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Electric mixer
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Mixing bowls
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Measuring cups and spoons
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Rubber spatula
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Parchment paper
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Baking sheet
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Wire cooling rack
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1-inch cookie scoop (optional)
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- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 106 kcal
- Sugar: 8.98g
- Sodium: 116.41mg
- Fat: 4.14g
- Saturated Fat: 2.51g
- Unsaturated Fat: 1.63g (approximate)
- Trans Fat: 0g (approximate)
- Carbohydrates: 16.29g
- Fiber: 0.38g
- Protein: 1.3g
- Cholesterol: 17.92mg
Keywords: rhubarb cookies, brown sugar cookies, spring cookies, soft rhubarb cookies, baking with rhubarb